Prosciutto and Goat Cheese Egg Cups

 I'm all for make-ahead breakfast type items, as they are just so easy for breakfasts, lunches or even snacks.  Besides, who wants to go to all that trouble for one person at breakfast?  This recipe comes from Abbey Sharp's book called, The Mindful Glow Cookbook: Radiant Recipes for Being the Healthiest, Happiest You.  The original recipe called for the addition of pear, but I skipped that as I didn't have a fresh pear.  This recipe begins with caramelized onions, which in my opinion is a great way to start any savory recipe :)  These can be stored in an airtight container in the fridge for up to five days.  Rewarm in the microwave for 20 seconds.

 Caramelized Onions
1 tsp. extra virgin olive oil

1 tsp. unsalted butter

1/2 small Vidalia onion, finely diced [I just left mine in rings]

1 tsp. balsamic vinegar

1 tsp. minced fresh thyme leaves

sea salt and cracked black pepper

Egg Cups

Extra virgin olive oil 

12 very thin slices prosciutto

1/3 cup finely diced red pear [optional]

6 large eggs

Sea salt and cracked black pepper

1 ounce goat cheese, crumbled [about 1/4 cup]

fresh thyme leave, for garnish [optional]

 

 In a large nonstick skillet, heat the olive oil and butter over medium-low heat. Add the onions and stir to coat them.  Stirring every 5 minutes, cook the onions until they reach a caramelized, amber color, 45-60 minutes.   (To be perfectly honest, I'm not sure I was that patient).

 Stir in the balsamic vinegar and thyme and season with salt and pepper.  Remove from the heat.  

 Preheat the oven to 375 degrees F.  Coat 6 muffin cups with olive oil.  Lay a slice of prosciutto in a muffin cup, then cover with another slice going in the other direction, so you have 2 criss-crossed slices that cover the sides.  Allow the prosciutto to peek out about 1/2 inch above the muffin cup, but if it is longer, tuck the ends into the cup.  Repeat with remaining prosciutto.

 Divide half of the pear and half of the caramelized onions among the cups.  

 Carefully break an egg into each cup and season with a pinch each of salt and pepper.  Top with the rest of the pear and onions as well as a few pieces of goat cheese.

 Bake for 20-25 minutes, or until the egg whites are opaque and the prosciutto is crispy.  Garnish with thyme leaves (if using).